Rhubarb juice concentrate offers a delightful and versatile way to capture the distinct tart flavor of rhubarb, allowing you to enjoy this seasonal favorite far beyond its growing window. Whether you’re aiming to preserve a bountiful harvest or simply savor the unique taste of spring year-round, making homemade rhubarb juice concentrate is a rewarding and surprisingly simple project.
Unlocking Rhubarb’s Potential: Why Homemade Juice Concentrate?
Crafting your own rhubarb juice concentrate is an excellent method for preserving rhubarb, and it’s perfectly suitable for water bath canning. For those not ready to commit to canning, the concentrate can be safely stored in the refrigerator for up to two weeks, or in the freezer for up to six months, offering flexibility in how you manage your harvest.
One of the most appealing aspects of making rhubarb juice is its adaptability to the plant’s growth cycle. Typically, as summer temperatures rise, rhubarb stalks tend to become stringy and tough, making them less ideal for dishes where chopped pieces are crucial, such as in traditional rhubarb pies or crumbles. However, when preparing rhubarb juice, the texture of the stalks becomes irrelevant because all solid components are filtered out, leaving behind a pure, vibrant rhubarb flavor.
This means you can continue to process rhubarb for juice even when the summer heat has made it too fibrous for other culinary uses, extending your harvesting season. It’s an efficient way to make the most of your rhubarb patch, ensuring no part of your harvest goes to waste. The resulting concentrate captures the essence of rhubarb, providing a versatile base for numerous refreshing beverages and recipes throughout the year.
The Versatility of Rhubarb Juice
Rhubarb juice concentrate isn’t just a delightful drink; it’s a culinary secret weapon. Its intensely tart and subtly sweet profile (depending on added sugar) makes it an invaluable ingredient for a wide range of uses. From refreshing summer drinks to sophisticated cocktails, and even as a unique addition to savory dishes, this concentrate offers a burst of seasonal flavor that can elevate ordinary recipes.
Harvesting and Seasonality Tips
Rhubarb is one of the first fruits (botanically a vegetable, but used as a fruit) to emerge in spring, making it a highly anticipated crop for many home gardeners. The best time to harvest rhubarb for juicing is during its prime growing season, from early spring through early summer. While stalks can become stringy in hotter weather, as mentioned, juicing offers a perfect solution for these later harvests.
When harvesting, always pull the stalks from the base of the plant rather than cutting them, and remember to discard the leaves immediately, as they contain high levels of oxalic acid and are toxic. Focus on healthy, firm stalks for the best flavor extraction.
Essential Ingredients for Rhubarb Juice Concentrate
The simplicity of the ingredients required to make rhubarb juice concentrate is one of its greatest advantages. At its core, you only need two primary components: chopped rhubarb and water. The water plays a crucial role in initiating the cooking process, preventing the rhubarb stalks from scorching as they soften and begin to release their precious juices.
It’s critical to reiterate the importance of preparing your rhubarb correctly: only the stalks should be used. Rhubarb leaves are toxic due to their high oxalic acid content and must be completely removed and discarded before you begin. You want pure, wholesome rhubarb stalks for your concentrate.
While sugar is traditionally included to enhance flavor and balance rhubarb’s natural tartness, it is entirely optional. It is not required for the safety of the canning process, so you can adjust the sweetness level to perfectly match your preferences. The original recipe, found in the Ball Complete Book of Home Canning, suggests the following proportions to yield approximately 4 pints of concentrate:
- 12 Cups Rhubarb, sliced into 1-inch pieces
- 4 Cups Water
- 1 Cup Sugar (optional)
Choosing the Right Rhubarb
If you’re fortunate enough to have a rhubarb patch, acquiring 12 cups of sliced rhubarb shouldn’t pose a challenge. Established rhubarb plants are incredibly prolific, offering abundant harvests throughout their season. Look for firm, vibrant stalks, regardless of whether they are green, pink, or red. While color can vary by cultivar, it doesn’t significantly impact the flavor for juicing purposes.
Sweetener Options and Considerations
As noted, sugar is completely optional and not essential for safely canning rhubarb juice. Unsweetened rhubarb juice is perfectly acceptable, particularly if you plan to use it in savory rhubarb recipes or prefer to sweeten it to taste just before serving. However, be aware that plain rhubarb juice is quite sour on its own.
If you choose to sweeten your concentrate, various alternative sweeteners can be used effectively. Natural sweeteners like honey, maple syrup, or agave nectar are excellent choices and are generally safe for canning. When substituting these for granular sugar, remember they are typically sweeter ounce for ounce, so you might use about two-thirds the amount suggested for sugar.
For modern artificial sweeteners such as Splenda, stevia, or monk fruit, it’s advisable to conduct a quick search and some research to confirm their safety for canning, as recommendations can change, and not all are designed for high-heat processing. While many are likely safe, a double-check ensures peace of mind and preserves the quality of your canned goods. Always prioritize current canning guidelines for safety.
Step-by-Step Guide: How to Make Rhubarb Juice Concentrate
The process of making rhubarb juice concentrate is remarkably straightforward, requiring minimal effort for a maximum reward of delicious, preserved flavor. Follow these simple steps to create your vibrant concentrate.
Preparation and Simmering
Begin by combining your chopped rhubarb stalks and water in a large stockpot. Place the pot over medium-high heat and bring the mixture to a rolling boil. Once boiling vigorously, reduce the heat to a gentle simmer. Continue to cook for approximately 10 minutes, or until the rhubarb pieces are extremely soft and have started to break down, easily mushing when pressed. This softening ensures maximum juice extraction.
Effective Straining Techniques
Once the rhubarb is thoroughly softened, it’s time to separate the juice from the pulp. The most effective methods involve straining the mixture through a jelly bag or a colander lined with a double layer of dampened cheesecloth. Place your chosen straining apparatus over a large bowl to collect the liquid. Pour the rhubarb mixture into the strainer and allow it to drip naturally. For the clearest juice, resist the urge to squeeze the pulp, as this can force small particles through the cloth, resulting in cloudy juice. Allow the juice to drip for 1 to 2 hours, or until the pulp is quite dry, ensuring you extract as much liquid as possible. From 12 cups of rhubarb and 4 cups of water, you should expect to yield approximately 8 cups (or 4 pints) of pure rhubarb juice.
After the juice has been fully strained, transfer it back into a clean saucepan. If you plan to add sugar, now is the time to incorporate it. Gently heat the juice, stirring constantly, just until the sugar dissolves completely. Do not bring the mixture to a boil at this stage, as the goal is merely to dissolve the sweetener without further cooking or reducing the juice.
Exciting Rhubarb Juice Variations to Explore
While classic rhubarb juice concentrate is wonderful on its own, experimenting with flavor variations can unlock new dimensions of taste. The Ball Book of Home Canning offers a “Sunshine Rhubarb Juice Concentrate” variation, incorporating the zest and juice of both a lemon and an orange for a vibrant citrus infusion. The zest is filtered out along with the rhubarb pulp before canning. Due to the added tartness from the citrus, they recommend increasing the sugar to 1 ½ cups.
Beyond this, a few personal favorite rhubarb juice canning variations allow for even more customization:
Tangy Rhubarb Lemonade Concentrate
- To create a zesty Rhubarb Lemonade Concentrate, add the juice of 2 to 4 lemons, or approximately ¼ to ½ cup of fresh lemon juice, to your rhubarb mixture during the extraction process. I personally lean towards the higher amount for a bolder flavor, which equates to just under one lemon’s worth of juice per pint of concentrate. Increase the sugar content to 2 cups to balance the extra tartness. This variation typically yields closer to 5 pints instead of 4, and its concentrated lemon flavor means it will go much further when diluted for serving compared to plain rhubarb juice.
Sweet Strawberry Rhubarb Juice Concentrate
- For a delightful Strawberry Rhubarb Juice Concentrate, incorporate 1 to 2 quarts of fresh strawberries into the pot with the rhubarb and water when you begin extracting the juice. Maintain the sugar at the standard 1 cup, as strawberries contribute natural sweetness. Each quart of strawberries typically adds about 1 to 1 ½ cups of juice to the final mixture. If you opt for about 1 ½ quarts (6 cups) of strawberries, you should achieve a total yield of approximately 5 pints of this wonderfully blended concentrate.
Bright Sunshine Rhubarb Concentrate
- As mentioned, this variation from the Ball Book brightens your concentrate with citrus. Add the zest and juice of one lemon and one orange to the rhubarb and water mixture as you begin the simmering process. Filter out the zest along with the rhubarb pulp. To balance the additional tartness, increase the sugar to 1 ½ cups total.
Mastering Water Bath Canning for Rhubarb Juice
Rhubarb juice is naturally acidic, making it an excellent candidate for safe preservation using the water bath canning method, even without the addition of extra sugar or lemon juice. Any sweeteners or additional citrus you include are purely for flavor enhancement and do not affect the safety requirements for canning.
The Basics of Safe Canning
To begin the canning process, gently warm your prepared rhubarb juice concentrate (with sugar dissolved, if using) to a gentle simmer, aiming for a temperature between 180 to 190 degrees Fahrenheit. Ensure the sugar is fully dissolved by stirring thoroughly. While the juice is heating, prepare your canning jars by washing them thoroughly and keeping them hot, either in your water bath canner or a separate pot of hot water.
Carefully ladle the hot rhubarb juice into your clean, hot pint or half-pint canning jars. Leave a ¼-inch headspace at the top of each jar – this is crucial for proper sealing and vacuum formation. Wipe the rims of the jars clean with a damp cloth to remove any sticky residue that could prevent a seal. Place new, pre-warmed two-part canning lids (flats and rings) onto the jars and tighten the rings finger-tight.
Processing and Storage Guidelines
Carefully lower the filled and sealed jars into your pre-heated water bath canner, ensuring they are fully submerged by at least one inch of water. Bring the water to a rolling boil and process the jars for 10 minutes (for altitudes up to 1,000 feet). After the processing time is complete, turn off the heat, but allow the jars to remain in the hot water bath for an additional 5 minutes. This allows the internal pressure to equalize, reducing the risk of siphoning and promoting a better seal.
Using a jar lifter, carefully remove the jars from the canner and place them on a towel-lined counter, ensuring they are not touching each other, to cool completely for 12 to 24 hours. During this cooling period, you will hear the satisfying “ping” sound as the lids seal. After cooling, check all seals by pressing on the center of each lid; if it doesn’t flex, the jar is sealed. Any unsealed jars should be stored in the refrigerator for immediate consumption.
Properly canned and sealed jars of rhubarb juice concentrate will maintain their quality for 12-18 months when stored in a cool, dark pantry. Once opened, always refrigerate any remaining concentrate.
(If you are new to home canning, it is highly recommended to consult a comprehensive beginner’s guide to water bath canning before attempting this recipe to ensure safety and success.)
Creative Ways to Use Your Rhubarb Juice Concentrate
Once you’ve successfully preserved your homemade rhubarb juice concentrate, a world of culinary possibilities opens up! Its vibrant flavor makes it an incredibly versatile ingredient, far beyond just a simple drink.
Refreshing Beverages and Cocktails
The most straightforward and perhaps most satisfying way to enjoy your rhubarb juice concentrate is by diluting it into a refreshing drink. A quarter cup of concentrate mixed with a pint of cold water or sparkling seltzer typically creates a perfectly balanced and invigorating beverage, though the exact ratio can be adjusted to your personal taste. This makes for a quick and easy thirst-quencher on a hot day.
Beyond simple dilution, rhubarb juice concentrate shines in more elaborate drink recipes. It’s a fantastic base for virgin mocktails, offering a sophisticated tartness without alcohol. For those who enjoy an adult beverage, it forms the cornerstone of many elegant rhubarb cocktails, pairing beautifully with spirits like gin, vodka, or even a dry sparkling wine. Consider mixing it with ginger ale or tonic water for an elevated spritzer, or adding a splash to iced tea for a unique twist.
Culinary Applications Beyond Drinks
Don’t limit your rhubarb concentrate to just beverages! Its intense flavor can be a secret ingredient in various culinary creations:
- Desserts: Incorporate it into glazes for cakes and pastries, or use it as a vibrant base for fruit tarts, sorbets, or granitas. It can also be reduced into a syrup to drizzle over ice cream or pancakes.
- Sauces and Marinades: Rhubarb’s tartness makes it an excellent component for savory applications. Use it in marinades for pork or chicken to add a fruity, acidic tenderizer. It can also be reduced with a touch of ginger and soy sauce for a unique Asian-inspired glaze.
- Jellies and Candies: While already a concentrate, it can be further reduced and sweetened to make a more intense rhubarb syrup, or even used as a flavoring in homemade candies or gummies.
32
servings, Makes about 4 Pints (8 cups total)
Rhubarb Juice Concentrate (with Canning Instructions)
Ashley Adamant
2 hours
10 minutes
10 minutes
2 hours
20 minutes
Equipment
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Water Bath Canner
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Half Pint Jars
Ingredients
- 12 cups rhubarb, sliced into 1” pieces, stalks only, leaves removed
- 4 cups water
- 1 cup sugar, optional, see notes
Instructions
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In a large stock pot, combine sliced rhubarb and water.
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Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook until rhubarb is very soft and starting to fall apart, about 10 minutes. Turn off heat.
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Prepare a jelly strainer bag, or line a colander with a double layer of dampened cheesecloth. Strain rhubarb and collect juice. You should have around 8 cups (4 pints) of juice. Allow the juice to drip until the rhubarb is quite dry, about 1 to 2 hours.
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If canning, prepare a water bath canner by pre-heating it to just simmering (roughly 180 degrees F).
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Place extracted rhubarb juice back in a clean saucepan and add sugar (if using). Warm to dissolve sugar. It should be just barely simmering, but do not boil. Remove from heat and skim off foam (if any).
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Ladle hot rhubarb juice concentrate into jars, leaving 1/4 inch headspace. Cap with 2-part canning lids to finger tight.
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If canning, process jars (pints and half pints) in a water bath canner for 10 minutes. Turn off the heat and leave the jars in the canner for an additional 5 minutes to cool slightly before removing them with a canning jar lifter to cool completely on a towel on the counter.
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Wait 12 to 24 hours, then check seals. Store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars may be stored in the pantry. Refrigerate after opening.
Notes
Alternative sweeteners may be used, but check to make sure they’re approved for canning (if canning).
Try these variations for a slightly different flavor:
- Rhubarb Lemonade Concentrate ~ Add the juice of 2 to 4 lemons, or around 1/4 to 1/2 cup of lemon juice. I prefer the higher amount, which adds just under one lemon’s worth of juice per pint of concentrate. Increase the sugar to 2 cups. The yield should closer to 5 pints (instead of 4). This concentrate is much stronger, as it has a lot of lemon tartness (and flavor), and will go a lot further when reconstituted than plain rhubarb juice concentrate.
- Strawberry Rhubarb Juice Concentrate ~ Add 1 to 2 quarts of strawberries to the mix when extracting the juice. Keep the sugar at 1 cup. Each quart of strawberries adds about 1 to 1 1/2 cup of juice to the final mix, so if you add about 1 1/2 quarts (6 cups), you should get a total yield of 5 pints of strawberry rhubarb juice concentrate.
- Sunshine Rhubarb Concentrate ~ Add the zest and juice of 1 lemon and 1 orange to the mixture when extracting the rhubarb juice. Add an extra 1/2 cup sugar (1 1/2 cups total) to account for the tartness of the lemon juice.
Nutrition
Carbohydrates: 8g,
Protein: 0.4g,
Fat: 0.1g,
Saturated Fat: 0.02g,
Polyunsaturated Fat: 0.05g,
Monounsaturated Fat: 0.02g,
Sodium: 3mg,
Potassium: 132mg,
Fiber: 1g,
Sugar: 7g,
Vitamin A: 47IU,
Vitamin C: 4mg,
Calcium: 40mg,
Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Rhubarb Delights & Spring Canning Ideas
Once you’ve mastered rhubarb juice concentrate, you might be inspired to explore other wonderful ways to use this versatile spring ingredient. Rhubarb’s unique tartness makes it a star in both sweet and savory dishes, offering a refreshing contrast and depth of flavor.
Delightful Rhubarb Recipes
If you’re looking for more inspiration to utilize your rhubarb harvest, consider venturing into classic and innovative rhubarb-based recipes:
- Amish Rhubarb Custard Pie: A creamy, sweet, and tart dessert that highlights rhubarb beautifully.
- Maple Strawberry Rhubarb Pie: The quintessential spring pairing of strawberries and rhubarb, elevated with the rich sweetness of maple.
- Persian Lamb and Rhubarb Stew (Khoresht Rivas): A surprising and delicious savory dish demonstrating rhubarb’s adaptability beyond desserts.
Seasonal Spring Canning Projects
Spring offers a bounty of produce beyond rhubarb that is perfect for preserving. If you’re keen to expand your canning repertoire and fill your pantry shelves with more homemade goodness, here are some other excellent spring canning recipes to try:
- Canning Strawberries: Preserve the fresh taste of ripe strawberries for year-round enjoyment.
- Strawberry Jelly: A classic spread that’s perfect for toast and pastries.
- Old Fashioned Strawberry Jam: A simple, delicious jam made without added pectin.
- Canning Strawberry Pie Filling (coming soon): Prepare ready-to-use pie filling for quick desserts.
- Honeyberry Jam (Haskap Jam): Explore the unique flavor of honeyberries in a delightful jam.
- Dandelion Jelly: A surprisingly floral and sweet jelly made from common dandelions.
- Violet Flower Jelly: A beautiful and delicate jelly that captures the essence of spring violets.
Embracing home preservation allows you to connect with your food, minimize waste, and enjoy the freshest flavors long after their season has passed. Happy canning!
